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Really fast ferment?

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Okie Parrish

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Started a pear wine on friday pitched my yeast (ec1118) saturday morning SG started at 1.070 came home from work Sunday around noon an it had already dropped to 1.002 is it normal to go that fast
 

KAndr97

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Definitely can happen, especially if your fermentation area is quite warm. My first wine ever fermented very vigorously and was dry after just four days. Starting gravity was 1.095 on that one.

Edit: I try to ferment slower and cooler now. I've read that fast ferments can produce more fusel alcohols and other undesirable flavors.
 
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